Seafood cooked in cooking paper may be one of the best way to steam in great taste.
BBQ 的時候，大家很喜歡用用鋁箔紙將蔬菜包起來一起烤，利用紙包內的熱氣煮熟食材。這道紙蒸海鮮的原理也是一樣，不需要一大鍋水，利用紙包內的蒸氣熱循環緊鎖海鮮的精華和鮮味，短時間將食材煮熟，省電省時間。在紙包內加入米酒，食材本身的水份和米酒產所生的蒸氣煮熟的海鮮，鯹味全去，鮮美非常，原汁原味。
Ingredients ( Serve 2 )
- 4 Tiger Pawn
- 6 Frozen Scallop
- 10 Frozen Mussels
- 20 Mini Asparagus
- 16 Cherry Tomato
- 16 King Trumpet Mushroom
Seasonings
- 2 tbsp Minced Garlic
- 4 tbsp Chinese White Wine
- Pinch of Himalayan Salt
- Pinch of Fresh Grated White Pepper
- Homemade Pesto （How to make Click Here）
GLAD Cooking Paper
- 2 pcs of 30 X 45 CM
Instruction
1. Remove garlic skin, minced. You may also use a hand blender to do it.
2. Cherry tomato and mushroom cut into half. Rinse asparagus and break it into half.
3. Thaw frozen seafood, move from freezer to fridge.
4. Remove tiger prawn thorn, eyes, legs and intestines from the prawn.
5. In the middle of a large piece of parchment, place half portion asparagus, mussels, tiger prawn and scallop with vegetables on top.
6. Season with salt, black pepper and minced garlic.
7. Fold edges of cooking paper over the fish several times, add 2 tbsp white wine. Seal into an airtight packet. Place sealed packet onto a frying pan over medium heat for about 6 ~ 8 minutes.
